Take the mango pieces in a big flat vessel. Add salt, mustard seeds powder,
fenugreek powder and white gram and stir well. Heat asafoetida in gingili
oil and add that into the vessel along with chilly powder. Boil ½
liter gingili oil and cool that. On cooling pour the oil into the pickle.
Stir well. The oil must be floating over the mango pieces. Transfer the
pickle into a jar and keep the jar closed tight. After one week take the
pickle out and use.